@sezzy.brown - IGDataHub

Sarah Brown

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@sezzy.brown

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im a foodie 🍑 melbourne/macedon ranges free recipes on imafoodie.com.au more on substack🥫 💌 •••

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#fishstew

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How to cook the perfect steak and mash potatoes Steak: 1. Season at least 1 hour before. When you add salt to meat, it immediately draws out moisture, but it will slowly reabsorb over an hour. Seasoning steak 1 hour before not only seasons the entire steak, but it tenderises the meat too. 2. Pat the steak dry before grilling. 3. Ensure the pan is very well heated before grilling, if its not hot enough its going to boil your steak instead of grilling 4. You dont need to season your steak again after patting it dry, if you decide to, use a very fine salt. Salt flakes are too big and reduce the surface area of the steak touching the pan. 5. Use 1 - 2 tbsp of oil/fat in the pan, and more sure the oil is is heated well too before adding the steak. 6. Use a meat weight to press the steak into the pan. 7. Let the steak rest for 5 - 10 minutes Mashed potatoes: 1. Use a high starch potato 2. Peel and add to a pot with cold water and salt. Using boiling water from the beginning overcooks the outside of the potato 3. Once soft, strain and rest until theres no steam. Steam is trapped moisture, we don’t want that. 4. Mash the potato through a sieve, no need for fancy potato ricers in my opinion 5. Warm milk and butter (about 50ml of milk and 2 tbsp butter to 500g potato) before adding the mashed potato And don’t forget to use that fond (the brown stuff left in the pan after grilling the steak) to make a delicious sauce! 11 Nov 2026

Op Shop Haul is my favourite kind of haul. After posting this on TikTok, some feedback was that nylon is actually good for structure in a wool item. What’s your thoughts? 11 Nov 2026

I love my job I love my job I love my job @lecreusetanz 10 Nov 2026

Golden Baby Corn Spears w/Chilli Lime Mayo Serves 2 - 3 Ingredients 200 - 300g jarred baby corn spears, drained 2 tbsp plain flour 1 tsp smoked paprika ½ tsp garlic powder ½ tsp salt 1 egg, beaten 1 cup panko breadcrumbs 1/3 cup parmesan, finely grated (I used Parmigiano reggiano) Neutral oil, for deep-frying Chilli-lime mayo 3 tbsp Kewpie mayonnaise 1 tbsp lime juice 1 - 2 tsp sriracha To serve Extra finely grated parmesan Lime zest and wedges Chilli powder or smoked paprika Chopped coriander Salt, to taste Method Drain the baby corn and pat thoroughly dry with paper towel. Combine the flour, smoked paprika, garlic powder and salt in a shallow bowl. Place the beaten eggs in a second bowl. Combine the panko and parmesan in a third. Coat each piece of corn in flour, then egg, then breadcrumbs, pressing the crumbs on firmly. Mix the mayonnaise, lime juice and sriracha together. Season with salt as needed. Heat a deep saucepan of oil to 175C, keeping the saucepan no more than half full. Fry the corn in small batches for 2 - 3 minutes, until golden and crispy. Drain on paper towel and season lightly with salt immediately. Serve the corn with the mayo, extra parmesan, lime zest, chilli powder, coriander and lime wedges. Enjoy! Xx 10 Nov 2026

Corn Caesar & Grilled Chicken Salad component: Cos lettuce Grilled corn Crispy bacon Parmigiano reggiano Salad dressing 2 anchovies, mashed 1 tsp Dijon mustard 1 tsp worshestchire sauce 1 garlic clove, minced Little squeeze of lemon Cooking salt Pepper Chicken: 2 - 3 chicken thighs 1 tsp garlic powder 1 tsp onion powder 2 tsp paprika Squeeze of lemon 1 tbsp honey Good pinch of salt Pepper 1 tbsp olive oil 09 Nov 2026

just slaying away in the kitchen 👩‍🍳 08 Nov 2026

Golden Tomato Pork Sausage Ragu Ingredients 1 tin yellow tomatoes 1 large shallot, finely minced 4 garlic gloves, thinly sliced 400 - 500g good quality fatty pork sausage 1 1/2 cup chicken stock (homemade is best) 1/2 cup dry white wine 500g pre cooked gnocchi Handful fresh parsley leaves, finely chopped Parmigiano reggiano Cooking salt Pepper Italian chilli oil (optional) Method Remove the pork sausage from their casing, break up into small pieces and add to a large cold pan. Turn on the heat to medium and slowly cook the pork, breaking it apart as it cooks. Give this a good 8 - 10 + minutes to really let the fat render out, and to allow the pork to brown well in its own fat. If the pork isn’t very fatty, add a couple tablespoons of olive oil. Scoop the pork out and leave aside, then remove most of the pork fat from the pan, leaving about 2 tbsp of fat to cook the shallots in. Add the shallots to the pan with a decent pinch of cooking salt, and sauté for about 5 minutes, until jammy and soft. Add the white wine to deglaze the pan, scraping any brown bits left from the pork off the bottom of the pan with a wooden spatula. When the wine is completely reduced, add the garlic and sauté for a further minute then add the chicken stock. Bring the chicken stock to a simmer. Blend the can of tomatoes until smooth and pour that into the pan too and bring to a simmer. Add the gnocchi with a handful of freshly grated parm, along with a small handful of parsley and another decent pinch of salt and pepper. Simmer for a minute or two until the gnocchi is cooked. Stir through the pork sausage, remove from the heat and top with extra parm, parsley and a light drizzle of olive oil and enjoy 05 Nov 2026

Keeping it super low key over here 🐟 The gorgeous coastal serveware is from the Esperance & Pisces collections by Australian House & Garden at @myer PS. This lunch was hosted for a paid partnership with Myer which I have already posted separately. Just sharing more from the lunch because too cute not to share!! 20 Oct 2026

My version of seafood stew, the product of a girl who got way too excited in the fish monger I really freestyled this but I’ll roughly write what I did 1. Sautéd shallots, fennel and a bunch of baby leeks in lots of olive oil and salt. Allow 10 minutes to get it very soft and jammy 2. Added in a few finely minced garlic cloves and sautéed for a further minute 3. Blitzed a tin of good quality whole tomatoes and poured that in along with a small bag of prawn stock and an extra cup or two of water, a bit more salt here too. 4. Added a large diced potato, simmered everything for about 20 minutes 5. Added in about half a kilo of mussels, a bag of vongole and about 10 - 12 peeled prawns 6. Lid on and cook until mussels have begun to open and prawns are barely just cooked through 7. Finish with salt, pepper, lemon and fresh parsley Enjoy this fish stew! #fishstew 15 Oct 2026

don’t come for me but it is pretty crazy lol 15 Oct 2026

Kitchen Tour!!! Still a little unfinished in some spots but we love it non the less 🏡❤️ 14 Oct 2026

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shortcode	caption	likes	comments
DfoQnReI0Xt	How to cook the perfect steak and mash potatoes …
DfnYivwzC9z	Op Shop Haul is my favourite kind of haul. After…
DflfpJlqwg3	I love my job I love my job I love my job @lecre…

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shortcode	caption	likes	comments
DfoQnReI0Xt	How to cook the perfect steak and mash potatoes …
DfnYivwzC9z	Op Shop Haul is my favourite kind of haul. After…
DflfpJlqwg3	I love my job I love my job I love my job @lecre…

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